Hyderabadi Goat Dum Curry
Goat marinated in yoghurt, ginger and green chilli, then sealed under foil and cooked low so it steams in its own juices.
- Time3 hr
- LevelMedium
- Costabout £4.25 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1108kcal
- 19.7gcarbs
- 10.3gof which sugars
- 85.4gfat
- 50.2gsaturates
- 64.4gprotein
- 4.6gfibre
- 6.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the goat with the yoghurt, ginger, garlic, green chillies, lemon juice, turmeric, chilli powder, coriander, cumin, salt and half the mint and coriander. Leave for at least 30 minutes, and overnight in the fridge if you can.
30 min - 2
Heat the oil in a heavy casserole over a medium heat. Fry the onions for 20 minutes, stirring often, until deep golden and starting to crisp. Lift out half onto kitchen paper for the top.
20 min - 3
To the onions left in the pot add the cinnamon, cardamom, cloves and bay and cook for 30 seconds. Tip in the goat with its marinade and the tomatoes and cook for 10 minutes, stirring.
10 min - 4
Heat the oven to 160°C (140°C fan). Add the hot water and stir in the garam masala. Cover the pot tightly with foil, press the lid on top and seal well so no steam escapes.
- 5
Cook in the oven for 1 hour 45 minutes, without opening it, until the goat is tender. Diced lamb shoulder needs about 1 hour 15 minutes.
105 min - 6
Open the pot. If the sauce is thin, simmer on the hob for 5 minutes. Stir in the ghee, then top with the reserved fried onions and the rest of the mint and coriander. Rest for 10 minutes, then serve with rice or flatbreads.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
